1 jalapeño, halved lengthwise, diced and divided ½ cup sour cream 4 scallions, thinly sliced ½ cup fresh cilantro leaves, chopped 2 tablespoons fresh lime juice Coarse salt and freshly ground pepper to taste ¼ small red cabbage (2¼ cups), thinly shredded 2 tablespoons olive oil 4 cod filets, approximately ¼ pound each 8 flour tortillas, 6-inch size ½ lemon (optional) ½ orange (optional) Fresh cilantro (optional)
1. Combine ½ diced jalapeño, sour cream, scallions, cilantro and lime juice in bowl and mix well. 2. Divide sauce between two dishes and add salt and pepper to both dishes. 3. Transfer one dish to refrigerator to reserve for dressing. 4. Add shredded cabbage to remaining dish and toss to coat; set aside. 5. Cut fish filets in half and season both sides of each filet with salt and pepper and drizzle with olive oil. 6. Brush 12-inch sauté pan with oil and heat on Medium-High (375°F). 7. Add fish and remaining jalapeño to pan and cook for about 5-6 minutes per side, until browned on both sides. 8. Before assembling tacos, squeeze juice from ½ lemon and ½ orange onto filets (optional). 9. Fill tortillas with slaw, then add fish and garnish with fresh cilantro. 10. Drizzle tacos with chilled sour cream topping and serve.
Any white fish, such as haddock or whiting can also be used in this recipe. If all filets don’t fit in the pan at the same time, cook in 2 batches. For more intense flavor, prepare the slaw the night before and refrigerate until ready to use.